Fundamental food microbiology / Bibek Ray.

Format:

Book

Author/Creator:

Ray, Bibek.

Language:

English

Subjects (All):

Food--Microbiology.

Food.

Physical Description:

516 pages : illustrations ; 24 cm

Place of Publication:

Boca Raton : CRC Press, [1996]

Summary:

This text is perfect for students and professionals who want information on the basics of Food Microbiology. Fundamental Food Microbiology also brings you up to date quickly on the latest advances in the field. It is packed with descriptions of foodborne microbes and their effects, technological developments in food production and handling, and approaches to controlling new microbiological problems. Superbly organized, the book is divided into seven main sections: Introduction to Microbes in Food; Microbial Growth in Food; Beneficial Uses of Microorganisms in Food; Microbial Food Spoilage; Microbial Foodborne Disease; Control of Microorganisms in Food; and Appendices. Topics within chapters are also divided, facilitating reading and comprehension.

Notes:

Includes bibliographical references and index.

ISBN:

0849394422

OCLC:

33666917